As you may recall, my baby brother’s girlfriend recently came back from a visit to Taiwan. And one of the things she brought me was a box of these adorable cookies from Konig Foods. The writing on the box is in French, so I believe the bakery has some french influence in its baked goods.
These petite assorted cookies are adorable and come in the cutest tin which I will definitely keep to store my little knick knacks. Inside, there are four rows of tiny, bite-sized cookies. When I opened them, I practically squealed at the cuteness of the presentation.
Most of the cookies are a butter-type crunchy cookies, but in various different flavors. Inside is a small guide telling you the flavors. Starting from the top left, the flavors are orange, caramel, cocoa, almond chip, blueberry, almond, green tee and coffee. I love getting cute gifts like this, so I had to take a picture before I dug in to the cookies.
You can visit Konig’s website here, though it’s all in chinese. You can see the yummy food pictures from baby bro’s gf trip so far here and here.
I’ve been craving brownies a lot recently. It didn’t help that I somehow screwed up making brownies with my Ghiradelli brownie mix. I don’t even know how I messed up. So I decided to make some brownies from scratch with an easy recipe.
I’m still searching for a recipe that is both chewy and fudgy. I’ve gotten a couple of suggestions and I plan on trying them out really soon. For these brownies, I used Hershey’s Best Brownies recipe. It was easy to follow and the brownies came out very fudgy but they weren’t very chewy.
I used a smaller baking pan than recommended so that I could get big fat brownies.
Hershey’s Best Brownies (recipe found on Hershey’s website)
- 1/2 cup (1 stick) butter or margarine, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup HERSHEY’S Cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Heat oven to 350°F. Grease 9-inch square baking pan. (I used an 7 inch one)
- Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly in prepared pan.
- Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares and serve.
San Diego Restaurant Week and our anniversary would not be complete without a visit to Oceanaire. I’ve blabbed about Oceanaire so many times on this blog that for my last few visits, I didn’t take any pictures.
But I brought my camera along this time because I realized I never got any shots with my dslr camera. Unfortunately, I completely blanked on taking a picture of the menu. The menu does change daily though, so my menu picture may not have been much help for anyone planning on visiting Oceanaire.
Oceanaire is one of my favorite places to visit for restaurant week because they have more than the standard three items to choose from. Instead they offer about 8-10 options for each of the three courses. And the options always includes their famous crabcakes.
Since it was our anniversary, we were presented with menus that had “Happy Anniversary” printed on the top, which was a nice touch. We were also given a nice cozy booth. I’ve mentioned before that our favorite server is Josh and we’ve had him as our server the last few times we’ve been there. On this occasion though, Josh was assigned to another section and was not our server.
Despite the fact that he wasn’t our server, he came over anyway and greeted us and checked up on us throughout the night. He immediately noticed I had a chipped glass and swooped in to get me a new one. (Seriously is there somewhere where I can nominate him for the best server of all time?)
Our server for the night was Aaron. He was very nice, attentive, and had an infectious smile.
We were first given some hot sour dough bread and a plate of cold vegetables. Sometimes there is pickled herring with the raw vegetables, but there wasn’t any tonight.
For our appetizer, both BF and I chose the crabcake because we love the crabcake so much and never want to share it. Jumbo lumps of crab meat are held together loosely with some sauce and perhaps a little bit of breadcrumb. Every bite is pure crab without all the labor. I’ve always thought the sauce complements the crabcakes perfectly, but on this occasion the sauce had a tiny kick to it, like it had wasabi or horseradish.
The crabcake is served with a side of sauce and lemon. The sauce is usually a creamy buttermilk-type sauce. I like dipping my crabcake in the sauce, but the tiny spicy kick I had detected in the crabcake was even more apparent in the sauce and so I stopped using it because I wanted to enjoy the crab on its own.
The crabcake was still amazing, but I wasn’t a fan of the horseradish or wasabi spicy kick. When I talked to Josh about it, he told me that they had not altered how they make the crabcakes here, so I think perhaps it was just the kitchen experimenting with something new that night.
For his main course, BF chose the Black and Bleu tombo tuna. He ordered it medium rare. The tuna is topped with a blue cheese and drizzled with a black vinaigrette. While the menu at Oceanaire changes daily depending on the fresh fish available, there are a couple of fish preparations which you’ll often see on the menu and black and bleu is one of them and one of BF’s favorites.
I chose the Kid Dynamite mahi mahi. The fish is cooked in their screaming rooster sauce, which is a spicy mayonnaise. It’s topped with jumbo lump crab meat and the fish sits on some poached bok choy. I love the spicy mayonnaise sauce though BF always thinks it’s a little too spicy for him.
For dessert, I opted for the lavender infused creme brulee. I was surprised at how big it was. Unfortunately, I was so full that I was only able to take a few bites.
BF chose the ice cream sundae. It was pumpkin ice cream, topped with whipped cream and macadamia nuts.
Since it was our anniversary, we were also given a baked Alaska. The ice cream cake inside changes often, and on this occasion it was pumpkin. The ice cream is covered in a sweet meringue which is then doused with bacardi 151 and set on fire.
I thought I took a picture of the baked alaska before our server divided it up, but I didn’t. I must have been too caught up in watching the presentation.
I always love getting the Baked Alaska, but it’s a huge dessert to share between two people. I could barely eat mine, despite really enjoying it. BF was a champ though. He finished his sundae and his half of the Baked Alaska.
Oceanaire Seafood Room
400 J St
San Diego, CA 92101